With a plethora of ingredients being purchased daily by restaurant owners, operators and chefs, knowing the most information possible about your products is an advantage that is sometimes left untapped. Local seafood distributor, J.J. McDonnell has developed a series of informative, no-cost classes for area chefs that give an in depth look into the seafood that they are using and the story behind each product.

RAM attended the School of Fish in March, which was co-hosted by Maine's Bristol Seafood. This particular session educated attending chefs on the differences between domestic scallops and Japanese Hokkaidos scallops.